Poha is a very traditional Gujarati breakfast, usually served with a spiced chai. It is a flattened rice that is easily absorbs liquid.

makes 3 cups


2 cups of poha (flattened rice)

1 cup pattypan squash, chopped*

1 cup boiled potatoes, chopped*

⅓ cup EVOO

Pinch asafoetida

1 tsp mustard seeds

1 cup onion, diced

½ tsp salt

½ tsp turmeric

1 Tbsp serrano purée (or chopped serrano)

1 Tbsp ginger purée (or grated ginger)

½ cup cilantro, ribboned

⅓ cup peanuts, whole

⅓ cup fresh grated coconut

Juice of ½ lemon 



  1. Rinse the poha in cold water using a strainer. Soak for just 1 minute, drain water. Let poha sit in strainer for 5-10 minutes. The rice will puff a bit and have a “cooked” consistency. 
  2. Heat up the oil in a wok or karahi and pop the asafoetida & mustard seeds. Immediately add the onion & squash then lower the heat to medium, cover & let sweat for 5-8 minutes. 
  3. Add the potatoes, salt, turmeric, serrano & ginger purée. Stir to combine. 
  4. Move quickly on this step to ensure the poha does not clump. Add the poha and stir to combine. Add a bit of water if you notice clumping. 
  5. Remove from heat, add the cilantro, peanuts, coconut and lemon juice and serve.


*or 2 cups of any vegetable you have on hand.